Nyonya Acar Fish

Whenever I am home in Penang, I make it an effort that I learn our family recipes from my aunt, who is in her late 70’s. Since my late mother passed away some 3 years ago, she is now the only person who knows the recipes of all our much-treasured family dishes—everyday home-cooked recipes, Nyonya food, and kuih (sweet cakes).

This mouthwatering and super delicious Acar Hu, or Nyonya Pickled Fish, is a much celebrated Nyonya recipe. Everyone in my family loves this concoction of deep-fried fish pickled with a turmeric-vinegar base, spiced with garlic, ginger, and chilies…

In my family, we would use a type of fish called “chee ya hu” (silver mullet). However, you can make Acar Fish with fish fillet such as red snapper as silver mullet is not widely available. When my friend Patty Unterman of San Francisco Examiner came to visit Penang, my brother and I introduced her to Penang’s Nyonya food. At the first bite, Patty asked me for the Acar Fish recipe. I am so glad that both my brother CK and I had the opportunity to make this dish together, following my aunt’s instructions as she sat in the kitchen narrating the step-by-step to us. Acar fish is extremely tasty and tantalizing, with the perfect balance of flavors. To learn more about Nyonya food, check out my site.

I just stumbled upon this blog and am so excited. I was born in KL but grew up in Singapore…but now living in Mexico – where these incredibly flavours are really a world away! I really love your blog and am so excited to find a blog dedicated to the wonderful South East Asian flavours! Excellent!

Sorry…one more question…the 2 cups of oil are for the marinade right ? Oil, water, vinegar, sugar etc. Those 2 cups of oil aren’t for deep frying the fish ? Just checking….don’t want to make a really oily marinade if there’s not supposed to be oil in it ! Ta.

I have not cooked this dish since my mum passed away in 2000. .It brought back lots of memories of new year’s eve and nyonya weddings
I chanced upon your recipe and will make an effort to cook this dish soon.
Btw, the senangin is a good substitute for the chee ya hu.